The Whole Enchilada Chicken Soup

By á-4131

PER SERVING (1 cup): 105 calories, 1.75g fat, 641mg sodium, 12.5g carbs, 2g fiber, 4g sugars, 11g protein -- PointsPlus® value 3*

Ingredients

• 3 cups fat-free chicken broth
• 1 1/4 cups finely chopped celery
• 1/2 cup diced sweet yellow onion
• 3 cups green enchilada sauce
• One 15-oz. can pure pumpkin
• 10 oz. cooked boneless skinless lean chicken breast, chopped or shredded
• 1 cup frozen white (or yellow) corn
• Optional: dash hot sauce, or more to taste
• Optional toppings: shredded fat-free cheddar cheese, crushed baked tortilla chips

Preparation

Step 1

In a large pot, bring broth to a low boil on the stove. Add celery and onion, and simmer for about 5 minutes, until slightly tender.

Stir in enchilada sauce and pumpkin. Once soup returns to a low boil, add chicken and corn, and mix well. Cook for an additional 3 - 5 minutes, until soup is heated throughout.

Add a dash or more hot sauce. (Or not. It's your soup.) Serve and, if you like, top with shredded cheese and/or crushed chips.